Ronnen, Tal
Summary: Reinventing plant-based eating is what Tal Ronnen is all about. At his Los Angeles restaurant, Crossroads, the menu is vegan, but there are no soybeans or bland seitan to be found. He and his executive chef, Scot Jones, turn seasonal vegetables, beans, nuts, and grains into sophisticated Mediterranean fare—think warm bowls of tomato-sauced pappardelle, plates of spicy carrot salad, and crunchy...
Format: text
Publisher / Publication Date: Artisan 2015
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.554 RONchat loading...